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Blueberry Bars

This recipe is unbelievably easy to whip up and is the type of dessert that makes people think you spent hours in the kitchen. (AKA my very favorite type of dessert.) A white cake mix is the base, and you can use fresh or frozen blueberries for the filling. It's similar to a cobbler, but more cake-y than fruity. As a person who enjoys the crust more than the fruit of a cobbler, it was an instant hit for me. :) 

After sampling some I even think this would be a great dish to serve at breakfast or brunch! It would be perfect to serve for Mother's Day. :) I added a teaspoon of Vanilla Bean paste to the cake base to add a yummy, homemade flavor. If you have not ever baked with vanilla bean paste, add it to your grocery list to try sometime! It's not as expensive as vanilla bean pods but adds the same flavor and appearance. It's one of my favorite ingredients to bake with. Whether you're serving these bars for brunch or dessert, I think they'll be a hit. :)

Blueberry Bars

Servings: 12    Prep Time: 10 minutes    Baking Time: 20-30 minutes

Ingredients: 

1 White Cake Mix 

2 eggs

1/2 cup vegetable oil 

1 teaspoon vanilla bean paste (substitute a good, quality vanilla extract if you don't have this)

1 cup fresh or frozen blueberries

1/2 can sweetened condensed milk 

1 lemon, zested

Directions: 

  1. Preheat your oven to 350 degrees, and grease (I use Pam) an 8x8 pan.
  2. Mix together your white cake mix, 2 eggs, and 1/2 cup vegetable oil until combined. 
  3. Add 1 teaspoon of vanilla bean paste, and mix until thoroughly distributed. 
  4. Spread 2/3 of your cake batter mixture into the bottom of your greased 8x8 pan. This will become the "crust" of the bar. 
  5. In a separate mixing bowl, stir together your blueberries, sweetened condensed milk, and lemon zest. Your mixture will definitely turn bright purple - that's OK! 
  6. Spread your blueberry mixture over the top of your cake base, then spread the remaining cake batter over the top. It will not spread into an even layer, so spread the batter in even "clumps" over the top. 
  7. Bake until browned and cooked through, then enjoy!


Check out that bright purple filling! It will look much less radiant after it's baked. 


Yum! This is the perfect dessert for Spring and Summer. 

Note: This cake should be stored in the fridge when not being eaten. 

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